Coat a grill rack and a large perforated grill topper with cooking spray. Preheat the grill.

Set the grill topper on the grill away from direct heat. Place the pork on the grill topper. Cook for about 30 minutes.

Scatter the fries on the grill topper in a single layer around the pork. Cook for about 15 minutes, tossing occasionally, or until heated. With mitts, move the grill rack over direct heat. Cook, watching carefully, for about 5 minutes, or until the potatoes are sizzling and browned. Remove the pork and potatoes from the grill, and sprinkle both with the mesquite seasoning and salt, if using, to taste. Transfer the potatoes to a platter and keep them warm.

Check the pork for doneness (a thermometer should register 155°F when inserted in the center and the juices should run clear). Return the pork to the grill, if necessary, to finish cooking. When the pork is done, let it stand for 10 minutes before carving.

Meanwhile, combine the barbecue sauce and bourbon in a microwaveable bowl. Cover with wax paper and microwave on high power for 2 minutes, or until hot.

Cut the pork into thin slices. Drizzle with the sauce. Serve with the potatoes on the side.

Mesquite seasoning, available in the spice racks of many supermarkets, usually includes salt, garlic, onion, red bell pepper, sugar, and paprika in addition to the sweet "natural mesquite smoke" flavor. It's a great flavor complement to the sweet potatoes. Taste it before adding the optional extra salt.

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